3 green onions (green parts only), coarsely chopped
1 small red onion, coarsely chopped
1 tablespoon minced fresh garlic
1 small jalapeno chile, coarsely chopped
1 tablespoon minced fresh ginger
1 tablespoon packed light brown sugar
1 tablespoon freshly ground allspice
1 tablespoon freshly ground black pepper
1 teaspoon freshly ground cinnamon
1 teaspoon cayenne pepper
1 teaspoon freshly ground nutmeg
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 teaspoon salt
1/2 cup freshly squeezed orange juice
1/2 cup rice wine vinegar
1/2 cup red wine vinegar
1/4 cup olive oil
3 (15 oz) blocks firm tofu
2 tablespoons vegetable oil
1/2 cup soy sauce
in a food processor, combine green onion, red onion, garlic, jalapeno, and ginger and grind into paste. cover and refridgerate while tofu is being prepared.
in a large bowl, combine all remaining ingredients except tofu, veg oil, and soy sauce. whisk together vigorously by hand or with hand mixer until well combined; set aside.
tear tofu by hand into chunks of various sizes. in a non-stick skillet, heat veg oil over high heat. saute tofu until slightly and evenly browned. spinkle on soy sauce and saute 1 or 2 minutes. it may be necessary to saute tofu in a few batches depending on skillet size. combine all ingredients and marinate in refridgerator for two hours [i found this sort of confusing -- combine the 'paste' with the spices etc?]. reheat in a non-stick skillet over low heat and serve.
yields 6 to 8 servings.
this came out really too vinegary for my taste. does anybody have any suggestions on how to sub in something for the vinegar without messing up the recipe?